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Thursday, September 29, 2011

It’s Fall…Pumpkin Dump Cake

I have been eyeing this recipe popping up all over the place in the past weeks or so. Problem with me right now is that when I have the time to make something it seems that I never have all of the ingredients!
Well today the clouds parted and all the stars aligned and I made it!! And it’s good. Really, really good!!!Pumpkin Dump Cake(from Cookies & Cups)Ingredients:

1 15 oz can Pumpkin Puree

1 10 oz can Evaporated Milk

1 cup light brown sugar

3 eggs

3 tsp pumpkin pie spice

1 box yellow cake mix

1 cup (2 sticks) butter melted

1 cup coarsely crushed graham crackers or pecans

1/2 cup toffee bits (optional)

Instructions

Preheat oven to 350

Spray a 9×13 baking pan lightly with cooking/baking spray

In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.

Pour into your prepared pan.

Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.

Pour your melted butter evenly on top.

Bake for 45-50 minutes until center is set and edges are lightly browned.

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I'll be doubling this for a luncheon at my church tomorrow. I was going to use my old recipe for it, but I love that you used brown sugar instead of the white my recipe calls for, so I'll give it a whirl!

Do you think the 2 oz evap milk does make a diff in the results? I'm willing to give it a shot your way. ;)